Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Secret Tuscany

A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.

Moon Park to open Paper Bird in Potts Point

No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

Kisume, Melbourne

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisume.

O Tama Carey's fried eggs with seeni sambol, coconut and turmeric

"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Cabbage and pea salad


You'll need

250 gm ciabatta, crusts removed, coarsely torn 2 tbsp olive oil 80 gm pecorino, finely grated, plus extra shaved to serve 200 gm podded peas (about 400gm unpodded) 600 gm white cabbage, thinly shaved on a mandolin ¾ cup (loosely packed) each flat-leaf parsley and mint, coarsely torn 2 tbsp extra-virgin olive oil 1 tbsp lemon juice 1 tbsp white wine vinegar 2 tbsp pouring cream 3 anchovy fillets, finely minced 2 garlic cloves, finely chopped

Method

  • 01
  • Preheat oven to 180C. Toss bread and olive oil in a bowl to combine well, add 30gm grated pecorino, season to taste and toss to coat. Spread on an oven tray lined with baking paper and bake, stirring occasionally, until golden and crisp (10-15 minutes), then set aside to cool completely.
  • 02
  • Meanwhile, blanch peas until bright green and just tender (2-3 minutes), then drain, refresh, drain well and combine in a large bowl with cabbage, herbs and remaining pecorino.
  • 03
  • Combine extra-virgin olive oil, lemon juice, vinegar, cream, anchovies and garlic in a separate bowl. Season to taste, add to cabbage mixture and toss to combine well. Adjust seasoning, add croûtons, toss to combine and serve.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

The tangy flavours of this take on a classic Roman cabbage salad make it a great accompaniment to any kind of pork – and all the better if it has crunchy crackling.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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